EASY SMOKY BBQ PULLED PORK
BBQ Pulled Pork is a classic backyard dinner dish and for good reason! Smoky, juicy, shredded pork is incredibly tasty piled high on potato rolls, topped with coleslaw, and drizzled with sweet and tangy BBQ sauce. Traditionally, smoked pulled pork can take 18-20 hours, but I'll teach you how to do it in just 8 hours with the help of our sponsor, Reynolds Wrap® Heavy Duty Foil. It's the perfect sturdy foil for this smoker recipe. They've even added an easy open and close tab to the box to make storage even easier.
Provided by Susie Bulloch (heygrillhey.com)
Categories Main Dish
Time 7h45m
Number Of Ingredients 4
Steps:
- Preheat your smoker. You want your smoker running at 275 degrees for this recipe. You can use your favorite hardwood for flavor, but I recommend apple, cherry, or maple.
- Trim your pork shoulder. Use a sharp knife to remove some of the fat cap on top of the pork shoulder. You want about 1/8th inch of fat left on top of the shoulder. I don't generally remove the fat cap, but with this higher heat cooking process and the foil wrap (read on for that step), I wanted to remove excess fat now.
- Season your pork shoulder. Use your favorite BBQ seasoning and shake on all sides of the pork shoulder. I am using my Signature Sweet Rub (you can find the recipe HERE or purchase your own bottle HERE).
- Smoke the pork. Place your seasoned pork shoulder on the grates of your smoker, close the lid, and smoke at 275 degrees F until the pork reaches an internal temperature of 165 degrees F. This process typically takes about 4.5-5 hours for an 8-pound shoulder.
- Wrap your pork shoulder. Using Reynolds Wrap® Heavy Duty Foil, wrap your pork shoulder tightly with a healthy drizzle of 3/4 cup of your favorite BBQ Sauce. The thick layer of Heavy Duty Foil will keep all of the moisture and the heat in the pork shoulder during the last phase of the cooking process.
- Finish cooking the pork. Place the tightly wrapped pork shoulder back on the smoker at 275 degrees F and cook until an internal thermometer reads at least 200 degrees F in the thickest part of the shoulder. You want the thermometer to slide into the meat easily with very little resistance. Every pork shoulder is different and yours might not be super tender until 203 or even 205 degrees F. This wrapped cooking phase typically takes 90 minutes, to 2 hours.
- Rest the finished pork. When your pork shoulder is nice and tender, turn off the smoker and transfer the foil-wrapped pork shoulder to a baking pan or dish. Allow the roast to rest at room temperature in the foil for at least 30 minutes, or up to an hour.
- Shred your BBQ Pulled Pork. Unwrap the pork shoulder and allow all of the extra moisture in the foil to drip into the baking dish. Use forks or meat shredder claws to shred apart the pork and discard any gristle or chunks of remaining fat. Toss the pulled pork with the juices in the pan.
Nutrition Facts : Calories 46 kcal, Carbohydrate 11 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 185 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 2 g, ServingSize 1 serving
SWEET AND SMOKY BARBEQUE SAUCE
Use this toward the end of cooking as you would for any BBQ meat such as pork, ribs, or chicken. I have even used it on beef and hamburgers, sausages, hot dogs, or anything you want, for the most part. I use it on everything from ribs to roasts to hamburgers to hot dogs. Even goes good with a good old classic grilled cheese sandwich. This is a great all-round BBQ sauce. Use right away or cool to room temperature, transfer to jars or containers, and refrigerate. The sauce will keep for several months in the fridge.
Provided by ALLY71
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 45m
Yield 40
Number Of Ingredients 13
Steps:
- Mix vinegar, brown sugar, molasses, honey, Worcestershire sauce, rum, mustard, liquid smoke, ground chile, black pepper, garlic powder, and allspice together in a heavy saucepan over medium heat. Bring to a boil, reduce heat, and simmer until sauce is smooth and brown sugar is dissolved, about 5 minutes.
- Stir ketchup into sauce and bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce is dark and thickened, about 30 minutes.
Nutrition Facts : Calories 52.8 calories, Carbohydrate 12.3 g, Fat 0.5 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 294.6 mg, Sugar 10.6 g
BROWN SUGAR BBQ PORK BUTT
Provided by Ian Knauer
Categories Pork Kid-Friendly Grill/Barbecue Small Plates
Yield Serves 4-6
Number Of Ingredients 6
Steps:
- Combine sugar, salt, and pepper in a small bowl. Place pork in foil tray and rub all over with sugar mixture, then cover tray with foil and chill overnight.
- Prepare a grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Uncover pork, then place pork in tray over indirect heat and close grill. Grill pork, basting with any juices from pan every 30 minutes and adding coals or wood as needed, until pork is very tender, 4-5 hours; loosely tent pork with foil if it starts to become too dark. Let stand at least 15 minutes before shredding.
- Do Ahead
- Pork can be kept covered in the refrigerator after grilling for up to 5 days. When ready to serve, Preheat oven to 250°F. Place pork in a roasting pan with a few tablespoons of water. Cover with foil and rewarm pork until hot, 20-25 minutes.
SIMPLE SMOKED PORK BUTT
I have been using this method for years and always have perfect results for making pulled pork. This will give you tender, juicy, fall-apart meat. This method works equally as well on smaller or bigger pork butts. The final internal temperature of the meat is what's important. Smoking meat is an all-day affair, but well worth the time investment! I like to use a variety of wood chips, including maple, apple and bourbon barrel. Serve with your favorite sauce.
Provided by France C
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 19h10m
Yield 20
Number Of Ingredients 4
Steps:
- Cut a few slashes in a crosshatch pattern across the fat cap of the pork butt. Rub mustard on top. Massage BBQ rub into the meat, getting it into the cuts. Wrap with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's instructions.
- Place pork butt on rack, with a drip pan underneath to minimize the mess. Smoke until internal temperature of meat reaches 200 to 203 degrees F (93 to 95 degrees C), 10 to 16 hours, depending on size of pork butt and outside temperature.
- Remove pork butt from smoker, wrap in foil, and let rest for 1 hour. Remove bone and shred pork.
Nutrition Facts : Calories 236.9 calories, Carbohydrate 0.9 g, Cholesterol 71.5 mg, Fat 17.1 g, Fiber 0.1 g, Protein 18.7 g, SaturatedFat 6.3 g, Sodium 805.6 mg
SMOKED PORK BUTT
We love pulled BBQ pork sandwiches at our house, so we make this every few weeks. The pork just shreds apart after it's done, and the smoky flavor is incredible. It's best to brine the meat overnight to help it retain moisture during smoking, but it's not necessary. There's a basic brine recipe on this site titled 'Basic Brine for Smoking' if you want to brine the pork. I like to rub the pork before I smoke it with a very spicy dry rub that I usually make up each time, so that it's always different. Also, I use apple wood chips because we like the sweet, fruity flavor they yield. When it's done, shred it apart, heat up your favorite sauce, and slather some on a bun. Authentic pit barbecue right in your own house!
Provided by Smokin' Ron
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time P1DT12h20m
Yield 16
Number Of Ingredients 3
Steps:
- If desired, soak the pork butt in a brine solution for at least 4 hours or overnight. There's a recipe for a brine on this site titled 'Basic Brine for Smoking Meat'. You should do this covered and in the refrigerator.
- Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).
- In a small bowl, combine the brown sugar, chili powder and any additional seasonings to your taste. Apply this liberally to the meat and rub it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack.
- Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 6 to 18 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).
Nutrition Facts : Calories 321.2 calories, Carbohydrate 3.3 g, Cholesterol 98.6 mg, Fat 21.6 g, Protein 26.5 g, SaturatedFat 8 g, Sodium 77.7 mg, Sugar 3.3 g
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- Preheat the smoker. Preheat your smoker to 225 degrees F for indirect smoking. I recommend hickory or apple for this recipe.
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